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Eggless Beetroot Cake on white tray with a bowl of beet puree on the side.

Eggless Chocolate Beetroot Cake {Healthy, Sugar Free}

Kanwaldeep Kaur
Try this delicious, moist and healthy eggless chocolate beetroot cake, which is made with whole wheat flour and sweetened with jaggery powder. A very easy to make egg free chocolate cake, which uses pureed beets (no cooking or boiling needed) and yogurt, along with unsweetened cocoa powder.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, Indian
Servings 1 Loaf cake

Ingredients
  

  • 1/4 cup Vegetable oil I have used Avocado Oil here
  • 3/4 cup Jaggery Powder
  • 3/4 cup Yogurt
  • 2 tsp Vanilla Essence
  • 1 cup Whole Wheat Flour
  • 1/4 cup Cocoa Powder
  • 3/4 tsp Baking soda
  • 3/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Beetroot Puree Check notes below to know how to make it!

Instructions
 

  • Preheat oven to 350 degree F (180 degree Celsius). In a bowl, add oil & jaggery powder, and mix them thoroughly. Add vanilla essence and yogurt and mix again.
  • Add beetroot puree and whisk to a smooth mixture.
  • Using a sieve, sift whole wheat flour, cocoa powder, baking soda, baking powder and salt, over the wet ingredients mixture.
  • Gently fold dry ingredients with the wet ingredients mixture using a spatula. Do not over-mix at this stage.
  • Grease a standard loaf pan (8 1/2 x 4 1/2 inches) with some oil and dust with whole wheat flour. Pour batter into greased and dusted loaf pan.
  • Bake in the preheated oven for around 45 minutes or till the cake is done (when the inserted toothpick comes out clean).
  • Remove the cake from the oven and allow it to cool before slicing and serving.
  • Enjoy the soft, delicious and healthy eggless chocolate cake with beetroot. Serve it warm or store it in the refrigerator and use within a week.

Video

Notes

  1. Here is how to make your own raw beetroot puree at home:
    • Wash, peel and chop 1 or 2 medium sized beetroots (I used 1 beetroot).
    • Add the chopped beet pieces to a blender with around 1/4 - 1/2 cup of water.
    • Blend to a smooth mixture.
    • Using a strainer, separate the beetroot puree from the liquid (beet water).
    • Use the beetroot puree immediately in the recipe. Alternately, refrigerate it by storing in an airtight glass container for ~2 days. You can also use the liquid (beet water) in some gravies.
  2. If you don't have jaggery powder, substitute it with equal quantity of coconut palm sugar.
  3. I have used raw beetroot puree in this recipe (no cooking or boiling needed for beets).
  4. I got a little more than 1/2 cup of beetroot puree from one medium beetroot.
  5. For this recipe, I made the beet puree a day in advance and refrigerated it in a glass container.
Keyword baked, beets, egg free, healthy baking, moist, quick, soft
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!